breakfast

Breakfast Enchiladas with Sausage Gravy

Pillsbury

Food Network

Make-Ahead Breakfast Casserole

This will make you a brunch star! | This will make you a brunch star! CJ is going to show you how to make his famous Mexican breakfast casserole. I've made this for darn near every... | By Cooking with CJ | Just pour a light layer of that green enchilada sauce. Use your little spatula. Spray it around. We already sprayed down the dish with a little bit of avocado oil too. We're going to start with a layer of corn tortillas. They can overlap. Don't worry about that. A little bit of chopped bacon to about half of the bacon you've already done. Think of this as like a Mexican breakfast casserole lasagna. We're going to build layers as we go. Get some of that cooked sausage in. We're going to go in with some Southwestern style hash browns. Push those out so they kind of spread out and get evenly in there. Then we're going to go in with a little bit of freshly grated mild cheddar. A pretty mild kind of guy but if you like some sharp cheddar, do your thing. We're going to knock in some green chilis. These are the fire roasted green chilies. And this is something you could admit if you don't want no chilis in there but I suggest you leave the chilis in the recipe. It adds a certain just the mild heat. It's mild peppers but it's going to add that good flavor. Oven's ready for us. I'm going to dial out a couple more tortillas in there. We'll push em up and again, they're overlapping. It's okay and more. Going with the rest of your bacon. Guys, this is a hearty casserole. I haven't even cooked this yet and it already smells good because the green chilies, those potatoes. You can smell the sausage and the bacon. Just going with the rest of the sausage. Spread it on out. Guys, I hope you're getting excited watching this one. Thumbs up down below. You know this is going to be good. A little bit more of that good enchilada sauce. The Verde enchilada sauce as it were. Got eight eggs here we're going to whip up. But first thing we're going to add is a little bit of my West Coast shake. Guys this is my own personal barbecue seasoning. Comment down below if you want to give it a try. Um but this is definitely all the flavors of the West Coast and it's going to add so much to this Mexican breakfast casserole. So we're going to add about a table of this into the eggs and we get it whipped up. It'll have all the flavors running through there. Don't sleep on this stuff. Alright, let's get our eggs whipped. Hope I don't get copyrightened. Alright, all whipped up. Let's get it on that casserole. Okay, let's pour those eggs in. Oh yeah boys and girls. Looking good. Looking good. We're just going to take our little spatula here. Just kind of mix things around. Push it down. Make sure the egg is kind of getting distributed through the casserole there. The rest of our cheese in there. Just a nice little topper. Get it nice and golden brown on top. Crunchy, crusty on the edges there. Alright, looking good. This thing is put together. It came together too quick. You have everything set up. Your mison plaza is done and you just start combining it and you come up with this beautiful casserole, okay? Gonna put it in the big oven 350 about 30 to 45 minutes. You just want to make sure the eggs cooked all the way through, right? Then, we'll pull it out of the oven. Let it cool down and then we'll give it a taste test. Let's go. Alright y'all we're looking golden brown and lovely. Let's pull this out and let it rest. We're looking good baby. We have let this cool down just a little bit. Cuz we still want it hot while we're eating it right? Right. So I'm going to take a knife. Kinda trace around the outside right here. We're going to cut off the corner piece. You know the corner piece is where it's at. You don't agree with that then. You know, I just can't know you. I don't want to know your name. The corner piece is the best piece on anything. Brownies, mac and cheese, breakfast casseroles. And it's not even up for debate. Alright y'all. That is looking too dang good. Get a nice and golden brown on the top. Flavor packing in there. Let's get it on a plate. Let's get a bite. Who's who's ready to take a bite? I mean I know I am. Let's get a big old bite. You wish you were here right now. You know what? You can't be here. But this recipe's down below. Make this. Tag me when you make this. Tell me how much you love it. I'm in. Say it with me baby. You know it's good.

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